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I had been thinking about using a spicy Thai peanut sauce as the sauce on a pizza for a while and the Daring Bakers pizza dough challenge was the perfect opportunity. I was thinking that shrimp or chicken would go well on the pizza and I wanted some vegetables. As I do fairly often when trying to work out new recipes I tried searching the web for similar recipes. I quickly came across several recipes for Thai style pizzas with peanut sauce and several of them finished the pizza off with julienned carrots and bean sprouts. I liked the sound of that pizza though I was a little worried that the bean sprouts would be charred to oblivion in the oven. I need not have worried as they were still in great shape when they came out. The pizza crust was nice and golden brown and the cheese was melted and bubbling and the vegetables were still slightly crisp. I really really liked this pizza!! The spicy peanut sauce worked well on a pizza with cheese and vegetables. It added a ton of flavour and a nice amount of heat to the pizza. All of the vegetables on top of the pizza were a refreshing change and of course a pizza like this would not be complete without some fresh chopped cilantro.

Spicy peanut sauce is always been my favorite, though I never really thought of putting it on my pizza. It does sounds delicious, and after seeing all of those topping, it makes want to try it myself. Cheers, Elra

Kevin, I was thinking about spicy peanut pizza too - there is this sandwich join, Schlotzsky's in the States (maybe in Canada too?) and I have always loved their Thai pizza. You did such a great job, like always! :)

Hi there! I just found your blog when searching for a picture of "white chili" to use on one of my pages. I used your picture of "turkey white chili" and put a link to your site giving you credit. Please take a look at http://www.squidoo.com/intuitivechili/ to see the pic and link. Let me know if you're pleased or if you'd like me to remove it. Thanks--and the chili looks lovely:-)

This looks so good and different. You continue to amaze with your creativity. Kevin, how do you get such crisp photos? My camera goes to 10 megapixels. Is that too much to use? Do you photograph close or far? Do you crop much? Your photos are always so perfectly sharp and bright. Thanks

Amber: I am using a Canon XSI with 12 MPs and I am still using the kit lens that came with the camera. The best thing that I have done to improve my photos was to start using a lamp instead of the flash. I am also using a Lowel Ego lamp and really like it. I am using a tripod so it is more difficult to keep repositioning it to get the perfect shot so I tend to shoot large and then crop to the composition that I want. I generally take the photos from about a foot away from the food.

I just discovered your blog this week and we have already had your parmesan zucchini sticks, greek zucchini fritters and tonight we had the pizza...we've been eating like you this week!!! We absolutely love your recipes and will definitely be back for more! Thanks so much!!!!

Anonymous: I usually just use leftover cooked chicken in recipes like this one as it is quick and easy. When I roast a chicken I almost always shred the leftovers and freeze them for uses like this. If you do not have the leftover chicken on hand you can cook it however you like. You could grill it, pan fry it, roast it, or even poach it. I would take the opportunity to add a bit of flavour by marinating the chicken in some, lime juice, fish sauce, garlic, and cilantro for an hour before grilling it or pan frying it until cooked, about 3-5 minutes per side.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.